Ingredients for Brown Butter Miso Chocolate Chip Cookies
Cookie Dough
1 cup (2 sticks) of unsalted butter
1/2 cup light brown sugar
3/4 cup granulated sugar
2 tablespoons white miso paste
2 teaspoons vanilla extract
2 large eggs
2 2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups semi-sweet chocolate chips
Brown Butter
1 cup (2 sticks) of unsalted butter
Instructions
Making Brown Butter
Melt the butter in a pot over medium-low heat.
Stir the butter occasionally, scraping the bottom of the pot.
Once the butter starts to foam, it will begin to brown quickly. Watch it closely and stir frequently.
Once the butter is a deep golden brown color and has a nutty aroma, remove it from the heat and immediately pour it into a bowl to cool.
Making Cookie Dough
In a large bowl, cream together the cooled brown butter and the sugars until light and fluffy.
Stir in the miso paste, vanilla, and eggs and mix until combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Add the dry ingredients to the wet ingredients and mix until just combined.
Stir in the chocolate chips.
Cover the bowl and refrigerate the dough for at least 2 hours.
Baking Cookies
Preheat the oven to 375°F.
Line a baking sheet with parchment paper.
Scoop the cookie dough with a spoon or cookie scoop and place the dough balls on the baking sheet about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These Brown Butter Miso Chocolate Chip Cookies are sure to be a hit! The brown butter adds a delicious nutty flavor and the miso adds a touch of umami to the cookie dough. The combination of brown butter and miso is simply divine. So what are you waiting for? Preheat the oven and get baking!
